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Salad of Roasted Squash, Green Beans and Rocket in a Coconut and Lime Dressing

Serves 4-6

Preparation time 30 minutes

Cook time 20-25 minutes

Our season of squash is becoming longer and longer with an array of colourful vegetables from early autumn right through to the early winter months from pumpkins, acorn and butternut squash which fill our supermarket shelves.


1kg squash – pumpkin, butternut or acorn squash (cut into slices and roasted)

2-3 spring onions – finely sliced

110g/4oz green beans – steamed

1 chilli – finely chopped

2.5cm/1inch root ginger – grated

1 red or yellow pepper – cut into slices

1-2 large potatoes – steamed and cut into slices

To Serve

Rocket leaves

Flat leaf parsley

100m/¼ pt coconut milk

100ml/¼ pt yogurt

1 lime – juice and rind


Prepare all the vegetables – peel the squash and slice into ribbon strips and either steam, boil or roast in the oven with a little oil.

Steam the green beans for 2 minutes, slice the pepper, chop the chilli, grate the ginger, peel, slice and steam the potatoes for 6-7 minutes until soft but firm.

Mix all the vegetables together in a bowl and toss with coconut milk, yogurt, lime juice and chopped chilli.

Serve with rocket and flat leaf parsley.